Corn and Red Potato Spinach Salad

Yield: 4 servings

Ingredients

2 medium ears corn

1/2 pound red potatoes, quartered

1 Tablespoon olive oil

Sea salt

1 clove garlic

3 Tablespoons lemon juice

4 Tablespoons olive oil

2 Tablespoons fresh parsley

6 ounces baby spinach

Black pepper

Add To

Directions:

Preheat oven to 400 degrees F.

Fill a medium pot with 2 quarts water and bring to a boil. With a sharp knife, cut kernels off cob (about 2 cups). Place kernels in boiling water and blanch for 30 seconds. Remove kernels with a slotted spoon and place on a paper towel to absorb liquid. Pat dry and set aside.

Toss potatoes in a ziplock bag with 1 Tablespoon olive oil and salt. Place on a shallow roasting pan in preheated oven and roast for 20 minutes until crispy on the outside.

Meanwhile use a microplane to grate garlic into a small bowl. Add lemon juice, 4 Tablespoons olive oil and chopped parsley. Whisk to blend. Stir in corn.

Place spinach in large bowl and toss with corn and dressing mixture. Add potatoes and gently toss. Season with freshly ground black pepper.

Photo and food styling by Webstop

Please note that some ingredients and brands may not be available in every store.

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